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1
In a Dutch oven, heat the pork fat and olive oil over high heat until it is almost smoking.
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2
Add the parsley and the onions and cook over high heat, until they are browned and soft, about 8 to10 minutes.
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3
Stir in the tomato paste and cook over medium heat 10 minutes.
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4
Add the chicken stock and the cooked beans and bring to a boil.
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5
Add the pasta pieces and cook 5 or 6 more minutes.
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6
Remove from heat and allow to rest 10 minutes.
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7
Divide among 6 serving bowls, drizzle with remaining oil and serve.
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8
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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9
Add all the chicken parts and brown all over, stirring to avoid burning.
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10
Remove the chicken and reserve.
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11
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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12
Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley.
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13
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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14
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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15
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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16
Stir the stock to facilitate cooling and set aside.
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17
Refrigerate stock in small containers for up to a week or freeze for up to a month.
